Friday, January 26, 2018

Small Batch Chocolate Cupcakes #ChocolateCakeDay

How is that even
possible? It seems like just yesterday
he was a tiny newborn or a wobbly toddler or a strong-willed preschooler! Now he’s a little man! He is kind and intelligent and creative and
musical and I just love him!

He actually had his
birthday party a few weeks before his actual day because he wanted to go to an
indoor water park with his best friend and aligning the schedules of busy 4th
graders is surprisingly challenging!

Anyhow, Dude wanted
cupcakes for his party…for 5 people (our family + his friend). Oy!

Now it’s no secret that I
don’t usually go the scratch cake route – I’m
a big fan of doctoring cake mixes!
But this time, there was just no other way. I couldn’t justify an entire batch of
cupcakes for 5 people.

Plus it just happens to be
chocolate cake day, so it was kismet. I
was meant to test out a small batch of cupcakes for Dude.

So what was the verdict?

The cupcakes were good,
but a tad dry (maybe I overbaked them?) and the family still prefers doctored
cake mix. But if I ever need only 6
cupcakes again – I’ll make these in a heartbeat (and I’ll let you know if I can
iron out the dryness issue!)

To make the cupcakes, preheat
the oven to 350 degrees and line a 6-cup muffin tin with paper liners.

Place the white sugar,
flour, cocoa powder, baking powder, baking soda, and salt in a mixer fitted
with the paddle attachment and stir to combine.

Add the egg, sour cream,
oil, vanilla, and coffee and mix until smooth.

Divide the batter in the
prepared muffin tin and bake for 15-18 minutes or until a toothpick inserted
into the center of the cupcakes comes out clean. Remove from the oven and cool completely.

To make the frosting,
place the powdered sugar and cocoa powder in a stand mixer (with the paddle) or
a bowl. Add the melted butter, milk, and
vanilla. Stir (or mix) until very smooth. If the mixture is too thin, add a bit more powdered
sugar, if it is too thick, add more milk.

Add the frosting to a
piping bag (I used a wilton 2D tip) and frost the cupcakes.Makes 6 Cupcakes

print recipe

Small Batch Chocolate Cupcakes #ChocolateCakeDay

by Amy's Cooking Adventures January-26-2018

Small Batch Chocolate Cupcakes for National Chocolate Cake Day! Because sometimes you only need 6 cupcakes! #ChocolateCakeDay

Ingredients

1/2 cup white sugar

1/2 cup all purpose flour

5 tablespoons cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking sida

pinch salt

1 egg

3 tablespoons sour cream

2 tablespoons canola oil

1/2 teaspoon vanilla extract

1/4 cup coffee

1 1/2 cups powdered sugar

1/3 cup cocoa powder

1/4 cup butter

2 1/2 tablespoons milk

1/2 teaspoon canilla

Instructions

To make the cupcakes, preheat the oven to 350 degrees and line a 6-cup muffin tin with paper liners.Place the white sugar, flour, cocoa powder, baking powder, baking soda, and salt in a mixer fitted with the paddle attachment and stir to combine.
Add the egg, sour cream, oil, vanilla, and coffee and mix until smooth.
Divide the batter in the prepared muffin tin and bake for 15-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Remove from the oven and cool completely.
To make the frosting, place the powdered sugar and cocoa powder in a stand mixer (with the paddle) or a bowl. Add the melted butter, milk, and vanilla. Stir (or mix) until very smooth. If the mixture is too thin, add a bit more powdered sugar, if it is too thick, add more powdered sugar.
Add the frosting to a piping bag (I used a wilton 2D tip) and frost the cupcakes.